A sommelier with long-standing experience, since 2006 he has overseen the wine cellar and wine service at the three-Michelin-starred Da Vittorio. His philosophy blends passion, ritual, and sensitivity towards every wine as a living work.
Originally from Padua, Sartorato began his journey in the world of wine service in the spa areas of his region. Eager to improve his language skills, he sent dozens of applications to Austria and Tyrol. In particular, he spent three years in Vienna working at a restaurant known for having the most important Burgundy wine cellar in Austria.
He later moved to France, where he spent another three years at the renowned Georges Blanc restaurant, while also attending courses at the Université du Vin in Suze-La-Rousse.
His career then took him to England, to the celebrated Waterside Inn in Bray, where he worked alongside Michel Roux. After twelve years abroad, he returned to Italy in 2006 to become Head Sommelier at the three-Michelin-starred Da Vittorio in Brusaporto (Bergamo).
Since then, Sartorato has been a pivotal figure in Da Vittorio’s wine program, overseeing a collection that has grown to 23,000 bottles, including rarities such as 1,500 Burgundies. Before his arrival, the cellar contained only 8–9,000 bottles. Working closely with the Cerea family, he has contributed to the post-COVID expansion of the collection, managing growth with refined precision.
In 2013, he was named Sommelier of the Year by Guida de L’Espresso; in 2008, he was awarded Best Young Sommelier in Italy by Le Soste (Franco Colombani Award); and in 2014, he received the Certificat d’Excellence Prix Le Montrachet.
Sartorato describes himself as a “sommelier in service of the wine”: for him, each wine deserves respect in all its dimensions, served at its peak expression, at the ideal temperature, and with the proper ritual.
